Lets compare vitamin content per 1 kilogram of Carrots vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Raw Carrots have more Vitamin A, 3.3 times more Vitamin B1, 3.9 times more Vitamin B2, 44.7 times more Vitamin B3, 1.8 times more Vitamin B5, 3.7 times more Vitamin B6, 19 times more Vitamin B9, more Vitamin C, 3.7 times more Vitamin E and 6 times more Vitamin K than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Raw Carrots as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Vitamin B12 and Vitamin D in 1 kg.
Comparing minerals per 1 kilogram for Carrots vs Canned Ginger Root, Pickled, With Artificial Sweetener:
Raw Carrots have 2.5 times more Copper, 3 times more Magnesium, 17.5 times more Phosphorus, 8.9 times more Potassium and 6 times more Zinc than Canned Ginger Root, Pickled, With Artificial Sweetener.
While Canned Ginger Root, Pickled, With Artificial Sweetener contains 2.2 times more Calcium, 3.3 times more Manganese and 13.1 times more Sodium than Raw Carrots.
Both Raw Carrots and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Iron and Water per 1 kg.
Both Raw Carrots as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Selenium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Raw Carrots have 2.1 times more Energy, 2 times more Carbohydrate, more Sugars and 2.8 times more Protein than Canned Ginger Root, Pickled, With Artificial Sweetener.
Both Raw Carrots and Canned Ginger Root, Pickled, With Artificial Sweetener have similar amounts of Fiber per 1 kg.
Both Raw Carrots as well as Canned Ginger Root, Pickled, With Artificial Sweetener have insufficient amounts of Fat, Omega 3, Omega 6, Cholesterol, Fructose, Glucose and Sucrose in 1 kg.